Today I have outdone myself. What a delicious soup this is!
I have made mushroom soup before but I have never managed to get the taste, the consistency oe the creaminess just right. But today I did!
Here’s what you do:
300 gr of mushrooms
1 onion or 2 sjalots
3/4 liter of beef or vegetable stock
30 gr of butter
4 tablespoons of flour
125 ml of cream
How to make:
Slices the onion and the mushrooms and bake them. Add about to tablespoons of chopped parsley. Set aside.
In a cooking pan melt the butter, and add the flour. Whisk until the flour is absorbed to make a roux. After that, add the warm stock bit by bit and keep whisking.
Add the cream and stir. To finish, add the mushroom/onion mixture and warm. Do not boil.
Serve in soupbowls and finish off with some chopped parsley. Together with the garlic & cheese toast in the photo… Yum!
Moussaka is an eggplant and potato based dish popular in Balkan and Mediterranean cuisines, with many local and regional variations.
The same name and recipe is found throughout the lands that were formerly part of the Ottoman Empire. In Greece, the dish is layered and typically enjoyed hot. In Turkey, it is sautéed and served in the style of a casserole, and is consumed warm or at room temperature. In Arabic countries, a variant of the same recipe is eaten cold.
Years ago I often ate moussaka made from a packet, which didn’t taste that bad, but made from scratch, with only good ingredients, Moussaka really is a treat!
With potatoes, eggplant, ground beef, onions, tomatoes and grated cheese you comea long way. Some homemade béchamesauce to gowith that and you are ready to go! If you want an exact recipe I can provide that!
Every once and again I really feel like eating springrolls that are extremely healthy and also delicious!
Rice paper is really easy to use, just lay them in water for about a minute and they are ready to use.
Fill the paper with whatever filling you want; hot or cold, vegetables, meat, fish, everything goes!
This week I made vegan rice paper rolls, filled with carrot, cucumber and lettuce. I made a sauce of soy, ginger, garlic, some vinegar and sesame seeds. Use the sauce as a dip and… Delicious!!
This pie I have made lot’s of time already, for a number of years now. Ideal to make in advance when you don’t have time on the day you want to eat it.
You can eat this pie as a main course with a nice salad, as a side dish, or a small piece as a snack on f.e. a birthday getogether.
And…!! Kids like this pie, eventhough it contains quite a lot of veggies!!
Anyway, you should really give making this pie a try. Success guaranteed!
What do you need: Quite a lot of Broccoli in small ‘roses’, grated Gruyere cheese, bacon pieces (or ham), eggs, salt, pepper. This makes more of a quiche. If you want a firmer, pie-like version, just add some flour. What also tastes very nice in this pie, is a splash of white wine!!
In the oven at 180 degrees for about 30 minutes and done!
Ever since I having been living on my own (1990!), I have been cooking and baking stuff. The first few years I did ‘t have an oven, but when I finally got one, a whole new world opened itself to me!
And boy do I love melted cheese and baked cheese!
One of my all time favorite dishes is the “Tomaten-gehaktschotel met aardappel-pestodakje”. In Dutch…
In English it is something like a ground beef and tomato roast topped with potato, pesto and cheese.
First of all you start with baking the beef (minced meet), and some bacon pieces. Then you add some sundried tomatoes, cut in to lieces, and two cans of tomatoes. Then a splash of cream and this goes into an oven dish.
On top of that you put potatoes that are cut into flat pieces, overlapping likethe roof of a house. On top of the potatoes you sprinkle some cream that is mixed with a few tablespoons of pesto. And finishing touch: lots of grated cheese!